If you want to wow your friends and family with a dish packed with intense flavor and free of allergens, then you have to try this! It falls into our 30 minutes or less group, making it truly one of our favorite go-tos for a healthy, quick and super satisfying meal. We have replaced all flour, gluten and dairy with allergen-free ingredients, and use zucchini noodles in place of pasta, so this healthy dish is gluten-free, dairy-free, soy-free and Paleo. Score!

If you haven’t cooked with zucchini noodles yet, the main thing to watch for is not over cooking the “noodles”, so we toss the ribbons in at the last 5 minutes with this recipe so they have just enough time to soften up, but won’t lose their coarse texture that’s reminiscent of pasta. The easiest way to prep the zucchini noodles is with a mandolin or spiralizer (both will link to the ones we bought on Amazon). The mandolin is simple to use, once you get used to it, but just be careful to avoid the sharp blade, and definitely don’t let your kiddos use this one! If you prefer a spiralizer, this is our favorite! Sometimes I can be a big baby about the mandolin and want to use something easy, without sharp edge to worry about cutting myself on.

I can’t wait to hear what you think about this recipe, so please share your comments below!

Recently I decided to launch a 30 minutes or less meal plan section, since most of what I’m asked about is how we prepare quick, easy, gluten-free and yummy meals.

To be honest, I’m not a fabulous chef. I’m not one of those amazing people who can whip up an alternative version of their favorite gluten-full foods. My brain doesn’t work like a scientist, knowing what percentage of an almond flour/tapioca starch/arrowroot/rice flour mix to use to replace with wheat flour. And I don’t sit around my kitchen fermenting foods, or experimenting with cricket flour.

What I do know is how to avoid allergens with real food, and how to prepare foods ahead of time so I can use them to whip up delicious and quick meals throughout the week. I have also tried just about every product on the market, and I know which to use in order to save time, money and love what you eat, and I know which ones to avoid.

So, the posts in the 30 minute meals section will focus on meals that you can prep within 30 minutes (some in less time) and tips to prepare for the week so you can save time and still enjoy delicious, healthy meals.

One of my favorite (super easy) solutions when you’re in a food rut, is to whip up some curried chicken salad. It’s a nice change from the typical chicken salad, and will store in the fridge for several days. I love to use a rotisserie chicken from the local market, but be sure to buy natural, organic chickens with minimal seasoning so you can void any hidden gluten.

Ingredients:

2 cups chopped organic/natural rotisserie chicken

1 TB curry powder

1 cup organic mayo

1/4 cup diced apples

2 stalks chopped celery

Handful of raisins or dried cranberries

Salt + pepper to taste

Instructions:

Mix a cup of mayo with a tablespoon of curry powder.

Add chopped rotisserie chicken, diced apples and celery and toss in some raisins for a sweet touch.

Season with s+p. Yum!

Notes: using a pre-cooked chicken, this meal should take less than 10 minutes. Serve on toasted gluten-free bread, in a lettuce wrap, or just enjoy plain, straight from the bowl. Store any leftovers in the fridge for several days.